A Commercial Scale Study of the Efficiency of Propionic Acid and Calcium Propionate as Fungistats in Poultry Feed

Paster, N.

doi:10.3382/ps.0580572

Cited by 46 publications

(23 citation statements)

References 5 publications

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“…Hertung and Drury 80 studied the relative antifungal activity of volatile fatty acids (VFAs) on grain and found propionic acid to be an effective antifungal substance at a level of 0.8% on grains having 20% moisture. In a different but related study, Paster 155 found propionic acid to be fungicidal against high fungal populations in feeds where Aspergillus was the dominant genus. Propionic acid and its salts have also been found to negatively effect fungal growth particularly at low pH 213 .…”

Section: Lab Producing Antifungal Compoundsmentioning

confidence: 94%

The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review

Lowe

Arendt

2004

Journal of the Institute of Brewing

103

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Several metabolic properties of lactic acid bacteria (LAB) serve special functions, which directly or indirectly have impact on processes such as improved quality and safety and flavour development in the malting and brewing industry. LAB are widely distributed in nature and in spontaneous fermentations, often they are found to be the dominating microflora resulting in both the inhibition of spoilage bacteria and organisms. This review describes the applications of LAB in malting and brewing. Mycotoxins are naturally occurring toxic secondary metabolites of fungi that may be present in cereals. Several of these mycotoxins have been associated with human and animal diseases and are known to survive the brewing process. LAB have been shown to restrict the growth of the most important toxigenic fungi thereby reducing the formation of these harmful toxins. The occurrence of mycotoxins in cereals is discussed and their effect in beer is reviewed. The main features of this review are: (I) LAB starter cultures in malting and brewing (II) production of acid malt; (III) biological acidification of mash and wort in brewing; (IV) bacteriocins produced by LAB in brewing; (V) LAB and antifungal activity; (VI) mycotoxins in cereals.

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Section: Lab Producing Antifungal Compoundsmentioning

confidence: 94%

The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review

Lowe

Arendt

2004

Journal of the Institute of Brewing

103

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“…This is caused mainly by a reduction in the dietary fat content before and during feeding (Bartov et al, 1982;Bartov, 1983;Bartov, 1985). Fungal development in diets can be characterised by carbon dioxide (CO;,) production (Paster, 1979;Dixon and Hamilton, 1981;Cohen and Ben Shachar, 1984;Paster et al, 1985). Recently, Paster et al (1985) reported that, in spite of increased mould population and 416 I. BARTOV AND N. PASTER CO 2 production, the fat content of wetted diets stored for 30 d remained unchanged.…”

Section: Introductionmentioning

confidence: 95%

Effect of early stages of fungal development on the nutritional value of diets for broiler chicks

Bartov

Paster

1986

British Poultry Science

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During 65 d of storage a gradual increase in fungal activity (evaluated by CO2 production) was observed in a diet with its moisture content elevated to 136 g/kg. This activity was inhibited by supplementation of the wetted diets with either calcium propionate (3 g/kg) or Agrosil (2 g/kg). The fat content of the wetted untreated diet decreased between the 18th and the 45th d of storage from 38 to 29 g/kg. This change was prevented by the addition of either of the two fungistats. The weight gains of 7-d-old female broiler chicks fed on the wetted diets with or without the fungistats from the 18th d after their preparation for 27 d, did not differ significantly (P greater than 0.05) from those of birds fed on the unwetted diet. However, the food:gain ratio of chicks fed on the unwetted diet was significantly (P less than 0.05) better than that of chicks fed on the fungistat-free wetted diet. The results from birds fed on the fungistat-supplemented wetted diets were intermediate. It is concluded that the early stages of fungal activity (characterised by increased CO2 production, without changes or with only a slight decrease in fat content) have only a minor effect on the nutritional value of diets.

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“…The search for an effective volatile preservative began with the announcement of preservation of grains with propionic acid by an anonymous worker from British Petroleum Ltd. (1968). Several other workers also reported the efficacy of fatty acids in grain preservation (Huitson, 1968;Christensen, 1973;Thomke & Tiden, 1973;Paster, 1979). Some other compounds were also found to be effective.…”

Section: Introductionmentioning

confidence: 86%

Preservation of High-Moisture Wheat by Some Antifungal Volatile Compounds and Palatability Tests with Rats

Ghosh

Nandi

1985

Acta Agriculturae Scandinavica

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Univ., West Bengal. 713 10-1. India) Preservation of high moisture wheat by some antifungal volatile compounds and the palatability tests with rats. Received July 3, 1984. Acta Agric Scand 35: 245-254. 1985.Efficacy of propionic acid, n-butyric acid, citral and furfural. as preservatives of high moisture wheat grains against fungal deterioration \\as tested. The fatly acids proved to be more effective than the aldehydes. Propionic acid and ti-butyric acid were more or less equal in activity. On the basis of fungal infection, total carbohydrate and chitin measurement, it %as evident that a treatment of 10 pVg of either of the acids not only inhibited existing fungi but also protected the grains from reinfection, thereby preserving the resene food materials for atleast 7 months. hlale albino rats were fed with different doses of these compounds with the grains. At 5 and 10 pVg levels none of the compounds showed any adverse effect on the animals during the test period of 30 days. The fatty acids were palatable better than the aldehydes. The safe level of treatment \\as upto 20 11Vg for the fatty acids and 10 pVg for the aldehydes. Propionic acid and n-butync acid can be recommended to preserve feed grains under the conditions prevailing in India. K q uwrds:Propionic acid, n-brrtjric acid, citral, firrfirral, wheat, preservation, palalability.

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A Commercial Scale Study of the Efficiency of Propionic Acid and Calcium Propionate as Fungistats in Poultry Feed

Cited by 46 publications

References 5 publications

The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review

The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review

Effect of early stages of fungal development on the nutritional value of diets for broiler chicks

Preservation of High-Moisture Wheat by Some Antifungal Volatile Compounds and Palatability Tests with Rats

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